SousChef Community

Filed under: Grains, Recipes, Newspapers Farro (emmer wheat) and spelt are not the same thing, as this New York Times essay amusingly points out. While farro cooks like pasta, high-protein spelt needs waaaay more time and love to become edible. So what is spelt, that oft-mocked hippie grain, good for? Apparently those brick-like 1970s ''health ...

Filed under: Vegetables, Recipes, NewspapersThe New York Times' ''Recipes for Health'' - a regular series of ultra-nutritious, usually veggie-heavy recipes in the Health section - are pretty hit or miss, in my opinion. But this week's recipe, which subs potatoes for seafood in a traditional French bouillabaisse, looks awesome. Potatoes, leeks, ...

Filed under: Restaurants, Recipes, Newspapers, in sixty seconds Here's what's cooking in the Los Angeles Times Food Section today: What's hot, what's not: Russ Parsons and Amy Scattergood weigh in on what a kitchen essential really is. Celebrity chefs will cut some costs to keep their restaurants afloat in this economy. But cutting quality ...

Filed under: Recipes, Newspapers, Rice Part of the New York Time's Recipes for Health series, this risotto recipe can be made almost entirely with food found in the average American pantry: Canned tuna, chicken or vegetable stock, garlic, parsley, onion, anchovy fillets, canned tomatoes, white wine and frozen peas. Risotto is one of my favorite ...

Filed under: Recipes, Newspapers, Bread Attention all people-who-would-really-love-to-make-bread-but-just-can't-find-the-time: The New York Time's Mark Bittman, AKA ''The Minimalist'' has figured out how to make no-knead bread even easier. Just add more yeast. Bittman, who made no-knead bread inventor Jim Lahey a foodie household name when he ...

Filed under: Recipes, Newspapers, Middle East, Meat I've always loved the little Turkish lamb dumplings called manti, so I was psyched to see this New York Times story on how to make manti the easy way. Instead of hand-rolling and filling pasta dough, a delicate and time-consuming process, the author tosses sauteed lamb with pre-made bowtie pasta, ...

Filed under: East Coast, Recipes, Trends, Newspapers, Eggs, America, in sixty seconds, Meat, Food News Corporations push hybrid ''superfoods'' - Orange juice fortified with omega 3s from sardines, fiber-filled yogurt, etc. Trend: Dieters who stop dieting and start eating healthy food in a moderate and conscientious manner. Sarah Palin's ...

Filed under: Vegetables, Recipes, Newspapers, SummerGrocery store bins are still overflowing with fresh sweet corn, its silky hair littering the tile floors like pine needles, so you might as well get as much as you can, while you can. The New York Times has a good story on stretching late summer corn, with an especially awesome-looking recipe for ...

Filed under: Vegetables, Recipes, Magazines, Newspapers, Meat Check out this week's New York Times magazine, which features several recipes from Chez Panisse chef David Tanis's new cookbook. The book, ''A Platter of Figs and Other Recipes,'' embodies the Chez Panisse philosophy: ''simple cooking meant to illuminate nature's perfect simplicity.'' ...

Filed under: East Coast, Business, Beef, Recipes, Newspapers, America, in sixty seconds Cheeseburgers are popping up in the three-star restaurants of Paris. Quelle Horreur! Meanwhile, on the other side of the Atlantic: Sliders are invading New York! iPhone's Urban Spoon program will tell you where to eat. Which is the definitive Big Easy ...